Vegan Tortilla Lentil Soup
Serves 415 mins prep30 mins cook
A protein-packed Mexican soup that's cozy, nourishing, and easy to make, featuring colorful veggies, hearty lentils, and warm spices. Perfect for chilly nights or light summer meals.
0 servings
What you need

tsp smoked paprika

tsp salt

pepper

tsp chili powder

cup vegetable broth

tbsp hot sauce

tbsp tomato paste

cup corn
tsp dried oregano
tbsp oil
bay leaf

cup zucchini

tsp ground cumin

cup black beans

cup bell pepper
cup fresh tomatoes
Instructions
1: In a large pot, heat oil over medium heat. 2: Add chopped bell peppers, zucchini, corn, and tomatoes; cook until softened. 3: Stir in soaked red lentils, black beans, tomato paste, bay leaf, ground cumin, smoked paprika, dried oregano, salt, pepper, chili powder, hot sauce, and vegetable broth. 4: Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally until lentils are tender. 5: Adjust consistency with more broth or water if desired, and serve with toppings.View original recipe
